I loved the Asian-inspired marinade in this recipe, but you could go a million ways with this! Pork tenderloin is super versatile and easy to season. Kind of like chicken breast, but feels a little fancier.

Pork Tenderloin on the Grill: the BEST way to eat pork tenderloin!

Since I love grilling so much, I might be a little biased, but I think grilling pork tenderloin is the way to go. The quick, hot cooking creates smoky, charred spots on the outside with a juicy, flavorful interior.

Why you'll like Grilled Pork Tenderloin

It's easy to prep. 10 min max.

You can make it ahead of time -- the day before even.

It pairs with SOOOO many side dishes. I'll give you some ideas below.

It's easy enough for a weeknight, but impressive enough for entertaining!

What you'll need for Grilling Pork Tenderloin

• Pork tenderloin: I like to buy these in bulk at Costco and toss the others in the freezer for later.
• Marinade or seasoning: This recipe has an Asian-style marinade, but you could use almost any flavor profile you can dream up. I'll give you some ideas below.

Asian Marinade for Pork

• Soy Sauce: I like to use tamari soy sauce since it's gluten free. You could also use coconut aminos if you're avoiding soy. You'll need to add some salt to the marinade if you do this since coconut aminos isn't nearly as salty as soy sauce.
• Fish Sauce: I really love using fish sauce because it adds a deeply salty umami flavor. If you don't want to use fish sauce, just add more soy sauce.
• Fresh Ginger: I love buying the frozen minced ginger cubes. I find them at Trader Joe's but have seen them in nicer grocery stores in the freezer section.
• Fresh Lime Juice: Get a few big juicy ones.
• Oil: I use avocado oil because it's neutral tasting and heat-safe for grilling. You could also use light olive oil. If you use coconut oil the oil will firm up during refrigeration, but just let everything come to room temp before you grill so your oil can coat the tenderloin.
• Asian style chili sauce: I use sriracha or sambal oelek depending on my mood. You can find both in the Asian section of most grocery stores. The amount in the recipe doesn't make the pork spicy, but you can double or triple it if you want to add more heat.

How to Grill Pork Tenderloin

1. Cover the tenderloin in seasoning or whisk up the marinade and let it chill for several hours.
2. Preheat the BBQ Grill to high heat.
3. Grill the pork tenderloin for 18-25 min, depending on its thickness, flipping once or twice during grilling. This particular recipe will have a glaze that you brush on during the last few minutes of cooking.
4. Remove the meat from the grill when it has reached an internal temperature of 135-140F.
5. Let it rest for 10-15 min before slicing. Serve!

How long to Grill Pork Tenderloin

After making dozens of these, it usually takes me around 20 minutes. Start checking the temp at 16-18 min and keep an eye on it closely.

You'll want to preheat the grill to around 400-450F and try to keep it there the whole time. The cooking time will depend on the thickness of your tenderloin and the temperature of your grill. (And how often you open the lid.)

Pro tips for making Pork Tenderloin on Grill

Preheat your grill well. This will create those nice grill lines and ensure it doesn't stick to the grates. The oil in the marinade should help that, too.

Let the pork marinate for at least 4 hours. If you're using a dry rub you can let it sit at room temperature for 45-60 min. It doesn't need as long with a dry rub if there's sufficient salt added.

Don't overcook it! Proper temp for pork is 145F, but that usually creates dry meat. I pull it off between 135-140F and let the residual temp take it up a few more degrees on its own. Do what you feel is best for you.

Storing leftover Grilled Pork Tenderloin

Store any leftovers, covered and chilled, for up to 5 days.

What to serve with Grilled Pork Tenderloin Recipe

Grilled Vegetables! This recipe suggests tossing some of the pork marinade on the veggies and cooking them alongside of the pork tenderloin. This is my favorite side.

If you want more ideas for sides, here are a few that would go well with this Asian-style pork:

• Ginger-Scented Rice
• Asian Cucumber Salad
• Ginger Chicken Salad - omit the chicken and replace it with this pork!
• Chopped Asian Salad

More Easy Pork Recipes on Perry's Plate

• Pork and Pineapple Tacos (another great pork tenderloin recipe!)
• Spicy Egg Roll in a Bowl (ground pork is good here)
• Pork Chorizo Recipe (Chipotle Copycat)
• Pressure Cooker Pulled Pork

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pork Tenderloin (on the grill)

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

Grilled pork tenderloin is ridiculously easy. I'll show you exactly how to get juicy, flavorful grilled pork every time. You'll love this Asian-style marinade, but you can use this as a jumping off point to use any kind of marinade you want!

Print

Ingredients

• 1 uncooked pork tenderloin

For the marinade:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup fish sauce
• 3 Tablespoons of fresh ginger, minced or Microplaned
• 3 Tablespoons heat-safe oil, like avocado
• 2 teaspoons Asian style chili sauce (like sriracha or sambal oelek)
• 2 limes
• 3 Tablespoons honey

Instructions

1. Place the tenderloin in a gallon-sized zip top bag.
2. Add the soy sauce, fish sauce, ginger, oil, and chili sauce to a small bowl or glass measuring cup.
3. Add the juice from the limes (about 3 Tablespoons) to the marinade.
4. Add all but ½ cup of the marinade to the bag with the tenderloin. Seal the bag and refrigerate for at least 3-4 hours, up to 18 hours.
5. To the remaining ½ cup marinade, add the honey. Microwave it for 30 seconds to warm it up so the honey dissolves. Set aside.
6. When you're ready to grill the pork, preheat your grill to medium high heat.
7. If you plan to serve this with rice and vegetables, you might want to start your rice now and prep your veg. You can grill some vegetables alongside the pork if you like or roast some in the oven.
8. Place the tenderloin on the grill. Discard the marinade in the zipotop bag. Cover the grill and let the pork cook for 8 minutes or until you get grill marks on the side.
9. Flip it over and cook for another 8 minutes.
10. Brush some of the reserved marinade with the honey over the tenderloin. Continue cooking, brushing it with marinade, and turning it once or twice until you reach an internal temp of 135-140F.
11. Transfer the pork (and any vegetables you may have grilled) to a cutting board. Let the pork rest for 10 minutes and then slice.
12. Serve with rice, vegetables, and a drizzle of the reserved marinade.

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  COOK TIME Grill Pan Set of 2,

Nutrition Information

Yield 4 Serving Size ¼ of the pork tenderloin
Amount Per Serving Calories 295Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 16mgSodium 3471mgCarbohydrates 25gFiber 5gSugar 15gProtein 11g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Grill Pork Tenderloin appeared first on Perry's Plate.

You can easily make it Whole30 friendly by using plain roasted nuts and compliant bacon! Or swap out the bacon for some grilled chicken or another type of protein to keep it flexible.

Balsamic Strawberry Salad

This Balsamic Strawberry Cobb Salad offers a refreshing twist on traditional Cobb with its mix of fresh strawberries, bacon and crunchy walnuts, all drizzled with a homemade balsamic vinaigrette. Perfect for a light lunch or as a flavorful side dish, this salad is the perfect balance of sweet and savory flavors.

Strawberry Balsamic Salad Ingredients

For the Strawberry Salad Recipe

• Bacon
• Romaine hearts or other salad greens
• Hard-cooked eggs
• English cucumber
• Strawberries
• Raw walnuts or pecans
• Maple syrup
• Sea salt

For the Vinaigrette

• Balsamic vinegar
• Dijon mustard
• Sea salt
• Avocado oil or light olive oil

How to Make Strawberry Salad with Balsamic Dressing

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Making Strawberry Salad with Balsamic Dressing in advance

This recipe can easily be prepared in advance! Simply gather your ingredients and prepare up to step 5. Assemble just before serving, or let everyone assemble their own salads!

Make this Balsamic Strawberry Salad Your Own

To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

Nuts and seeds - You could use almonds, pumpkin seeds, sunflower seeds, or even flax seeds. Go wild!

Grains - add a base of quinoa or bulgar wheat.

Avocado would be an amazing addition here!

What to Serve with Strawberry Balsamic Salad

This salad contains everything you need for it to be a main meal, or a refreshing side dish.

How to Store the Best Strawberry Salad

This salad is best stored with the ingredients separated to avoid slimy salad greens and strawberries. Store the strawberries, bacon, dressing and greens in airtight containers, chilled, for 4-5 days.
The nuts can be stored in an airtight container at room temperature.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Strawberry Salad

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

This is a fun twist on a cobb salad with sweet strawberries, toasted walnuts and strawberry-balsamic dressing! It's paleo and Whole30 friendly, too.

Print

Ingredients

For the salad:

Toggle ingredient group

• 10-12 ounce package of uncooked bacon (nitrate/nitrite free and pastured, if possible)
• 2-3 heads of Romaine hearts or other salad greens to feed 6 people, trimmed and chopped
• 6 hard-cooked eggs, peeled and quartered
• 1 English cucumber, sliced thinly
• 1 ½ pounds of ripe strawberries, trimmed and sliced or quartered, divided
• 2 cups of whole, raw walnuts or pecans
• 1 tablespoon of pure maple syrup
• Pinch of sea salt

For the dressing: (makes about 1 ½ cups)

Toggle ingredient group

• ½ cup balsamic vinegar
• ½ teaspoon dijon mustard
• ⅛ teaspoon sea salt
• ½ cup avocado oil or light olive oil

Instructions

1. Slice the bacon into 1-inch pieces and cook them in a large skillet over medium heat, about 20 minutes, until they reach the desired crispness.
2. Meanwhile, prep the lettuce, eggs, cucumbers. Reserve 4 large strawberries (about 5 ounces) and set aside for the dressing.
3. In another, smaller skillet add the nuts and maple syrup and cook them over medium-low heat until most of the maple has cooked off and the nuts are sticky and fragrant. Transfer them to a bowl or plate to cool and sprinkle with a pinch of sea salt.
4. When the bacon is finished, transfer the bits to a paper towel to soak up any excess grease.
5. Make the dressing by blending the reserved strawberries, balsamic vinegar, mustard, and sea salt in a blender or food processor until smooth. Drizzle in the oil while the machine is running. Taste, and add a little extra salt or maybe a ½ teaspoon of honey if your strawberries weren't particularly sweet.
6. Assemble the salads by putting a bed of lettuce in each bowl. Top with sliced cucumbers, eggs, candied nuts, bacon pieces, and sliced strawberries. Drizzle with dressing.

Notes

Nat's Note: 1. To make this Whole30 friendly, don't use maple syrup in the nuts. Just toast them in a dry pan until they're fragrant (be careful, though, because they burn quickly). If you need to sweeten the dressing, use a little Date Paste or an extra strawberry. Also, be sure that your bacon is compliant.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Strawberry Salad with Balsamic Dressing appeared first on Perry's Plate.

Smoky paprika, chipotle powder, cumin, and garlic build that bold, southwest flavor while the pork-chicken combo nails the perfect texture. (Use turkey, too, if you want!) It browns up fast, tastes like you worked way harder than you did, and has exactly zero mystery ingredients.

Why You'll Love This Chipotle Chorizo Recipe

Tacos, breakfast hashes, grain bowls—this chorizo does it all. Make a batch for meal prep and watch it vanish, because honestly, who wouldn’t want spicy, juicy flavor bombs in their fridge?

Best Chorizo Seasoning Recipe Ingredients

For the chorizo seasoning:

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

The addition of ground chicken lightens up the pork and makes it less greasy.

If you can't find ground chicken, just use ground turkey.

Chorizo Seasoning Recipe

1. Combine the chorizo seasoning’s spices and herbs in a small bowl and mix until combined.

How to Make Chorizo Seasoning

1. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
2. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
3. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

How to Use the Best Chorizo Meat

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

Keep a jar of that spice blend in your cabinet and you'll go from zero to chorizo in about 15 minutes.

This homemade chicken chorizo is paleo, Whole30 compliant, and perfect for meal prepping!

Make a big batch at the beginning of the week and use it for wraps, scrambles, omelets, clean-out-the-fridge bowls, and salads.

I could eat salads like this everyday. Especially with a big drizzle of Paleo Ranch Dressing.

How to store this Chorizo Chipotle Copycat Recipe

When the chorizo cools to room temperature, store in a lidded container in the refrigerator for up to a week.

Chipotle Chorizo FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Chorizo Seasoning Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Here's a super easy homemade version of Chipotle's newest pork-chicken chorizo! You can use ground chicken or ground turkey -- whichever is easier to find. I like to keep the seasoning in a little jar in my cupboard so I can whip this up fast! Make a big batch of this seasoned meat at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long

Print

Ingredients

For the chorizo seasoning:

Toggle ingredient group

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

Toggle ingredient group

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

Instructions

1. Combine the ingredients for the chorizo seasoning in a small bowl.
2. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
3. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
4. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

Notes

Nat's Notes:

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chorizo Seasoning Recipe appeared first on Perry's Plate.

You will love this Instant Pot Ribs Recipe

With a straightforward rub and an 18-minute high-pressure cook, these ribs are finished off with a quick trip under the broiler to caramelize that last layer of BBQ sauce. Whether you top them with your favorite BBQ sauce or my low-sugar homemade version, they’re effortlessly delicious with maximum smoky-sweet payoff.

I promise these ribs will make dinner feel like a special occasion, every single time. Get ready for juicy fall-off-the-bone bliss—and people hounding you for the recipe.

Ingredients for Instant Pot Pork Ribs

• Pork baby back ribs
• Steak seasoning
• BBQ sauce

What is the best type of ribs to use for Instant Pot Ribs?

Baby back ribs fit into pressure cookers really well. You could use a larger rack of ribs, but may have to cut them in half. Refer to the photos above to see how to nestle them into your cooker.

How to Cook Pork Ribs in Instant Pot

1. Place the ribs on a large rimmed baking sheet. Sprinkle the steak seasoning over the ribs -- back and front. Cover the whole thing with plastic wrap and chill for at least 2 hours, up to 24 hours.
2. When you're ready to cook the ribs, put a cup of water and the rack in the insert pot of your pressure cooker.
3. Place the ribs in the cooker on their sides. If your racks are particuarly large you may need to cut them in half to make them fit.
4. Close the cooker and set the steam valve to "sealing". Cook on high pressure for 18 minutes. Allow the cooker to release steam naturally for 10-15 minutes before releasing steam manually. (Don't skip this step -- it'll help your ribs be more tender!)
5. While the ribs are cooking, turn on your oven broiler to high and line another rimmed baking sheet with parchment or foil.
6. When the ribs are finished, put them on the newly prepared baking pan and brush the tops with BBQ sauce. Broil for 3-5 minutes until the BBQ sauce begins to bubble. Brush with another layer of BBQ sauce on them and broil for another 3-5 minutes.
7. Remove from the oven, slice into 1-2 rib pieces and serve with remaining BBQ sauce. And lots of napkins!

I do want to say that these racks are pretty small. I bought some well-sourced ones from a local hippie grocery store and they tend to be much smaller than the regular ones you see at Costco or the grocery store.

If you're using the regular rib racks that are much larger, you can probably just get one rack in there. I cut it in half so it fits better.

They're not super photogenic when they come out. 

But they should be pretty tender.

Now, grab some BBQ sauce. Whatever kind you want.

Storing leftover Instant Pot Ribs

These are so delicious I doubt you’ll have any leftovers - but if you do have that predicament, you can store them in the fridge for up to 4 days. I like reheating them under the broiler until heated through.

What sauces to pair with Instant Pot Pork Ribs

I have a few healthy, low-sugar BBQ sauce recipes if you want to check them out! You can make any of them low carb by swapping out the sweetener

Balsamic BBQ Sauce

Raspberry Chipotle BBQ Sauce

Honey Lime BBQ Sauce

After a quick trip under the broiler and a couple more layers of that BBQ sauce brushed on, voila! 

You'll love these. They're ridiculously easy and turn out fabulous every. single. time.

What to serve with the Best Instant Pot Ribs

These are some of my favorite side dishes for ribs:

Sweet Potato Fries

Magical Sauteed Green Beans

Costco Copycat Sweet Kale Salad

Cucumber Jicama Slaw

Instant Pot Steakhouse Mashed Potatoes -- I make this the most often with ribs. The recipe is in my cookbook -- The Big Book of Paleo Pressure Cooking. I love having a second Instant Pot for times like this!

Pork Ribs Instant Pot FAQs

Pork Ribs (Instant Pot Recipe)

Yield: Serves 5-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours

Using an Instant Pot is the fastest and easiest way to get fall-off-the-bone ribs! Letting them marinate in some seasoning and finishing them off in the broiler with your favorite BBQ sauce are the secrets to making these spectatular. (And easy enough for a weeknight meal!)

Print

Ingredients

• 2-3 pounds pork baby back ribs
• 2 Tablespoons steak seasoning
• 2 cups BBQ sauce

Instructions

1. Place the ribs on a large rimmed baking sheet. Sprinkle the steak seasoning over the ribs -- back and front. Cover the whole thing with plastic wrap and chill for at least 2 hours, up to 24 hours.
2. When you're ready to cook the ribs, put a cup of water and the rack in the insert pot of your pressure cooker.
3. Place the ribs in the cooker on their sides (see photo in post). If your racks are particuarly large you may need to cut them in half to make them fit.
4. Close the cooker and set the steam valve to "sealing". Cook on high pressure for 18 minutes. Allow the cooker to release steam naturally for 10-15 minutes before releasing steam manually. (Don't skip this step -- it'll help your ribs be more tener!)
5. While the ribs are cooking, turn on your oven broiler to high and line another rimmed baking sheet with parchment or foil.
6. When the ribs are finished, put them on the newly prepared baking pan and brush the tops with BBQ sauce. Broil for 3-5 minutes until the BBQ sauce begins to bubble. Brush with another layer of BBQ sauce on them and broil for another 3-5 minutes.
7. Remove from the oven, slice into 1-2 rib pieces and serve with remaining BBQ sauce. And lots of napkins.

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The post How to make Ribs in Instant Pot appeared first on Perry's Plate.

You will Love this Pork Taco Recipe

After eating heavily seasoned pork and pineapple tacos on TWO different trips to Mexico (on different sides of Mexico, even) I think the universe was trying to tell me something.

"Nat..." it said, "I know pork isn't your favorite but you really need to make these."

So I did. Because the universe is smart. And it gave me a whole new appreciation for pork tenderloin.

Pork tenderloin doesn't take much marinating time (just 15 min with a handful of ingredients!) and grills up beautifully alongside your pineapple spears. I love the combination of sweet and spice in these pork tacos. It's not spicy, but steering it in that direction wouldn't be a bad idea.

Pork Taco Ingredients

• Pork tenderloin
• Seasonings (salt, pepper, chili powder, cumin, garlic)
• Lime juice
• Oil
• Pineapple
• Tortilla and taco fixings

How to Make Pork Tacos with Pineapple

1. Combine the seasonings with the lime juice and rub it all over the pork loin. Let it sit for 15-20 min.
2. Cut the pineapple into spears.
3. Preheat your BBQ grill. Grill the tenderloin for 15-20 minutes depending on the thickness. Add the pineapple spears in the last 10 minutes of grilling.
4. When the tenderloin is barely cooked through and the pineapple has nice grill marks, remove everything.
5. Let the pork rest for 15 minutes. Meanwhile, chop the pineapple and prep the taco fixings.
6. Slice the pork thinly and assemble tacos.

Pork Tacos Recipe Variations

Swap out the meat. This grilling rub would work well for chicken breasts, steak, or shrimp.

Play with the seasonings. Using smoked paprika in place of chili powder would give it a different flavor. You could also ramp up the heat by using ancho chili powder or adding some cayenne to the rub.

Think outside the tortilla. This pork and pineapple would be delicious on a taco salad with some creamy cilantro dressing or a lime vinaigrette. You could also make it into rice bowls. My Cilantro Rice and Pressure Cooker Black Beans would be a good base for this.

How to Serve Pork and Pineapple Tacos

Assembling these tacos is easy. Just add a few pieces of pork and pineapple to a tortilla. I like a simple, classic mixture of cilantro and white onion for the topping (like traditional street tacos).

Pork Taco Toppings

Here are a my favorite topping ideas for these tacos:

• Cilantro + white onion
• Shredded cabbage dressed with a little lime juice (kind of like my favorite slaw that I use for everything)
• Hot sauce
• Diced tomatoes
• Cotija cheese
• Diced avocado or guacamole
• Pickled Red Onion Recipe

How to Store Pork Tenderloin Tacos

If you have leftovers of the pork or pineapple, store them in a lidded container in the fridge for up to 5 days. I like to reheat them in a skillet with a little water (covered) so they can steam and not dry out.

More Easy Taco Recipes on Perry's Plate

Blackened Fish Tacos

Grilled Chicken Tacos (this one also has grilled pineapple!)

Shrimp Pineapple Tacos (...and so does this one. I have a thing for pineapple.)

Shredded Chicken Tacos Recipe

Pineapple Pork Taco FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pork Tacos with Pineapple

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

After almost 20 years of recipe tinkering, my favorite game is STILL "Will it taco?" I have an obscene love for tacos. Taking a different turn with these and used a grilled pork and pineapple for the filling, I was inspired by pork and pineapple tacos we had during two different trips to Mexico.

Print

Ingredients

• 1 pork tenderloin (around 1 pound)
• 1 Tablespoon avocado oil
• 1 Tablespoon Kosher salt
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon finely ground pepper
• 2 limes
• 1 pineapple, cut into spears
• Tortillas and taco fixings

Instructions

1. Combine the oil and seasonings with the juice from 1 of the limes and rub it all over the pork loin. Let it sit for 15-20 min.
2. Cut the pineapple into spears if it isn't already.
3. Preheat your BBQ grill to medium high heat. Grill the tenderloin for 15-20 minutes depending on the thickness. Flip it once or twice. Add the pineapple spears in the last 10 minutes of grilling.
4. When the tenderloin is barely cooked through (has a little give, the juices are running clear, and the center is the slightest pink) and the pineapple has nice grill marks, remove everything from the grill.
5. Let the pork rest for 15 minutes. Meanwhile, chop the pineapple and prep the taco fixings.
6. Slice the pork thinly and assemble tacos.

Notes

This rub would work well for chicken, steak, and shrimp, too.

Nutrition Information

Yield 6 Serving Size 3 tacos
Amount Per Serving Calories 131Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 812mgCarbohydrates 15gFiber 2gSugar 3gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Pork and Pineapple Tacos appeared first on Perry's Plate.

Why this Cajun Sausage and Rice Skillet WORKS

Using pre-cooked sausage is such a time saver and provides a lot of flavor in this recipe! Combining the sausage, rice, and some easy veggies makes a well-rounded meal in one pan!

I like to use this recipe as a meal prep option, too! It stores and reheats well and turns out fabulous every single time.

Cajun Rice with Sausage Ingredients

• Butter or avocado oil: Either works well here! You could also use coconut oil if you prefer.
• Onion: any type of onion works here.
• Carrots or Bell peppers: I wanted to add some flexibility for you. You could use all carrots or all bell peppers or a combination of the two.
• Garlic cloves: I love using fresh garlic, but you can use ¾ teaspoon granulated garlic if you prefer.
• Pre-cooked smoked sausage: I like using chicken sausage because it’s less greasy, but pork or beef sausage would be delicious too. Especially something andouille style.
• White rice: You could use quinoa instead, but don’t replace it with brown or wild rice since it requires 3x the cooking time and will overcook the rest of the ingredients.
• Cajun spice blend
• No-salt all-purpose seasoning: I like using Costco’s version. Trader Joe’s 21 seasoning salute is also good. Or one of Mrs. Dash’s all-purpose seasonings.
• Sea salt
• Petite diced tomatoes: or a couple of small vine tomatoes chopped small.
• Broth: Use chicken, beef, or vegetable broth
• Baby greens: spinach, kale, or chard work well.

Best Sausage to Use in a Cajun Skillet

Any kind of pre-cooked smoked sausage would work here. You could use beef, pork, or chicken sausage, too.

I used some Kiolbassa brand grass-fed smoked beef sausage from Costco in this recipe. I LOVE their sausages and love the clean ingredient list and sourcing.

Aidell's also has some great options for pre-cooked sausage! Their chicken-apple sausage is Whole30 friendly and my kids' favorite.

How to Make Sausage and Rice

1. In a large, deep skillet, heat the butter/oil over medium high heat. Add the onion, carrots, garlic, and sausage. Cook for 1-2 minutes.
2. Add the rice and seasonings and cook for another 2-3 minutes until the rice turns opaque and becomes toasted and golden in spots, stirring frequently.
3. Stir in the can of tomatoes and broth and bring the mixture to a boil. Reduce heat to low and let it simmer, covered, for 12-15 minutes until the rice is cooked through and most of the moisture is gone from the bottom of the skillet.
4. Stir in the greens and cover the pot. Remove from the heat and let it sit for another 5 minutes to wilt the greens. Stir again and taste, adding more salt if needed.

Cajun Sausage Skillet Recipe Tips

1. Toast the rice -- preferable in butter. Avocado oil or coconut oil would work, too. I use the same technique in my Instant Pot Cilantro Lime Rice and Instant Pot Lemon Herb Rice. It adds so much flavor!
2. Use broth instead of water. Any kind!
3. Season it well. Rice is a blank canvas and can hold a lot of seasoning, so don't be shy with them!

Cajun Sausage and Rice Variations

Making a vegetarian Cajun Skillet

Sure! Just use avocado oil, vegetable broth, and replace the sausage with a drained can of your favorite beans or your favorite vegetarian protein source.

Here are a few of my other favorite rice recipes!

How to serve Sausage and Rice

Since this meal pretty much has everything in the pan already, I would serve it as is! Perhaps add a squeeze of lemon juice on top for fun!

How to Store

Store any leftovers in a lidded container in the fridge for up to a week. Reheat in the microwave or in a lidded skillet with a splash or two of water to help steam everything back to life.

More Tasty Rice Dishes

Chicken Rice & Mushroom Skillet is another FABULOUS one-pot dish!

Wild Rice Salad with Cucumber and Pesto is a great little side dish and it's easy to add protein to make it a meal on its own!

Mango Cucumber Rice Salad is a cool mix of quinoa and rice tossed with sweet mangoes, diced cukes, crunchy sliced almonds, and a tangy lime vinaigrette!

Then there are my three favorite ways of making "just" rice -- Cilantro Lime Rice, Lemon-Herb Rice, and Coconut Rice. All made with your Instant Pot!

Cajun Sausage and Rice Skillet

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An easy, 30-min, ONE PAN meal that everyone will love! Using pre-cooked smoked sausage is a great, flavor-boosting shortcut.

Print

Ingredients

• 4 Tablespoons butter or avocado oil
• 1 small onion, diced
• 2 cup chopped carrots or bell peppers (or a combo)
• 3 garlic cloves, Microplaned or minced
• 1 ½ cups diced pre-cooked smoked sausage
• 1 ½ cups long-grain white rice
• 2 teaspoon Cajun spice blend
• 2 teaspoon no-salt all-purpose seasoning
• 1 teaspoon sea salt
• 1 can petite diced tomatoes, undrained
• 2 cups broth (chicken, beef, or vegetable)
• 2 handfuls of baby greens (spinach, kale, etc.)

Instructions

1. In a large, deep skillet, heat the butter/oil over medium high heat. Add the onion, carrots, garlic, and sausage. Cook for 1-2 minutes.
2. Add the rice and seasonings and cook for another 2-3 minutes until the rice turns opaque and becomes toasted and golden in spots, stirring frequently.
3. Stir in the can of tomatoes and broth and bring the mixture to a boil. Reduce heat to low and let it simmer, covered, for 12-15 minutes until the rice is cooked through and most of the moisture is gone from the bottom of the skillet.
4. Stir in the greens and cover the pot. Remove from the heat and let it sit for another 5 minutes to wilt the greens. Stir again and taste, adding more salt if needed.
5. Serve.

Low-Carb/Grain-Free adaptation: Replace the rice with 3-4 cups of uncooked cauliflower rice. Omit the broth. Saute until all of the vegetables are cooked through. Alternately, you could roast the cauliflower rice and stir it in at the end so it'll be less mushy.

Notes

Nat's Note:

1. Feel free to replace the no-salt seasoning with more Cajun seasoning. Depending on the Cajun seasoning, it could make this dish too spicy for little ones.
2. For the no-salt seasoning, I like Costco's 21 seasoning blend (similar to Trader Joe's 21 seasoning salute).
3. If you'd like to make this even spicier, add ¼-1/2 teaspoon crushed pepper flake when you add the rest of the seasonings.
4. If you use unsalted broth, you might want to add an extra ½ teaspoon of salt.

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